The next installment of my Pizza Adventures was The Emilian – Prosciutto with Caramelized Cantaloupe Chutney! Yummy!!
This pizza was amazing because it was a combination of salty and sweet. Subtle salty flavours from the prosciutto, and sweet from the cantaloupe chutney. And the best part? No two bites were the same! 🙂
To start I had to take out the last of my premade (frozen) balls of pizza dough. I let it defrost for several hours and rise.
Now to begin the toppings for the pizza. First up, making the Cantaloupe Chutney. I put sugar and water in a small skillet over medium heat. I stirred constantly until it was a light golden brown. Then I added cantaloupe chopped into little cubes, half a fresh jalapeno minced, red wine vinegar, and stirred. I reduced the heat to medium low, and let it cook until most of the liquid was gone. I stirred it occasionally so it wouldn’t burn on the bottom. Once the chutney had thickened, I removed it from the heat and stirred in extra virgin olive oil.
I then brushed my defrosted and stretched pizza dough base with my Herbed Grill Oil. I sprinkled on grated Parmesan, Mozzarella, and Fontina cheeses. I dropped spoonfuls of the Cantaloupe Chutney on top, then added the prosciutto in bunched up slices, filling up the spots to make a colourful pattern. I then sprinkled crumbled Gorgonzola all over the pizza.
In the oven it went to cook. When the pizza was ready, I sprinkled chopped fresh sage leaves. If you desire, you can also sprinkle roasted walnuts.
Yum yum yum!!